Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.Jsc810 wrote:roasted garlic paste
shrimp and artichoke soup
Moderator: Mikey
Re: shrimp and artichoke soup
Screw_Michigan wrote: ↑Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.
Re: shrimp and artichoke soup
Looks really good. I may try it once I get out of my current f'd up job. Seems like a restaurant sized recipe though so I may have to cut it down.
Wonder if it freezes OK.
Wonder if it freezes OK.
Re: shrimp and artichoke soup
Never heard of that product. Can you find it in the stores?mvscal wrote:Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.Jsc810 wrote:roasted garlic paste
Re: shrimp and artichoke soup
I can't believe you have never roasted garlic. I've never bought it or looked for it. It's very simple and you can do it well in advance.Mikey wrote:Never heard of that product. Can you find it in the stores?mvscal wrote:Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.Jsc810 wrote:roasted garlic paste
375 oven
Take a head of garlic and cut the top off top to expose the cloves. Drizzle with evoo, wrap in foil and in the oven for 45-50 minutes. Let em cool and then just squeeze them into a dish like toothpaste and mash a bit with a spoon to even out the consistency. You can use it in all kinds of things. Soups, stews, sauces, mashed potatoes or condiments etc.
Screw_Michigan wrote: ↑Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.
Re: shrimp and artichoke soup
Heard of doing that but never actually tried it. I may just do it tonight as I roast a boneless leg of lamb and some red potatoes on the grill. I've got plenty of garlic on hand. I'm going to be putting some beets in the oven and will throw some garlic heads in with them.mvscal wrote:
I can't believe you have never roasted garlic. I've never bought it or looked for it. It's very simple and you can do it well in advance.
375 oven
Take a head of garlic and cut the top off top to expose the cloves. Drizzle with evoo, wrap in foil and in the oven for 45-50 minutes. Let em cool and then just squeeze them into a dish like toothpaste and mash a bit with a spoon to even out the consistency. You can use it in all kinds of things. Soups, stews, sauces, mashed potatoes or condiments etc.
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Re: shrimp and artichoke soup
If you aren't skimping on the cheese, can't see why you need more salt. I also add parsley to the same set of ingredients, just because I can.mvscal wrote:Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.Jsc810 wrote:roasted garlic paste
Joe in PB wrote: Yeah I'm the dumbass
schmick, speaking about Larry Nassar's pubescent and prepubescent victims wrote: They couldn't even kick that doctors ass
Seems they rather just lay there, get fucked and play victim
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Re: shrimp and artichoke soup
Right next to the canned bacon.Mikey wrote:Never heard of that product. Can you find it in the stores?mvscal wrote:Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.Jsc810 wrote:roasted garlic paste
Joe in PB wrote: Yeah I'm the dumbass
schmick, speaking about Larry Nassar's pubescent and prepubescent victims wrote: They couldn't even kick that doctors ass
Seems they rather just lay there, get fucked and play victim
Re: shrimp and artichoke soup
Roast some garlic (as described previously).
Melt a bunch of butter.
Use a hand-blender to mix it all up.
Then go on to earn your degree in rocket science.
Melt a bunch of butter.
Use a hand-blender to mix it all up.
Then go on to earn your degree in rocket science.
I got 99 problems but the 'vid ain't one
Re: shrimp and artichoke soup
Yes, it needs salt. Even with cheese. I probably use more garlic and less cheese than you, though. Parsley will definitely be going into my next batch.Goober McTuber wrote:If you aren't skimping on the cheese, can't see why you need more salt. I also add parsley to the same set of ingredients, just because I can.mvscal wrote:Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.Jsc810 wrote:roasted garlic paste
Screw_Michigan wrote: ↑Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.
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Re: shrimp and artichoke soup
Roughly 1 stick butter, 5-6 cloves of garlic, 3/4 cup parmesan, parsley.
If I don't have roasted garlic handy, I've used fresh garlic made into a paste. Chop it, sprinkle it with coarse salt and a little EVOO, and mash it by troweling back and forth repeatedly with a French Chef knife held almost flat. The coarse salt is just used as an abrasive to help break down the garlic, but I may try adding a bit to the above recipe to see what it does to the flavor.
If I don't have roasted garlic handy, I've used fresh garlic made into a paste. Chop it, sprinkle it with coarse salt and a little EVOO, and mash it by troweling back and forth repeatedly with a French Chef knife held almost flat. The coarse salt is just used as an abrasive to help break down the garlic, but I may try adding a bit to the above recipe to see what it does to the flavor.
Joe in PB wrote: Yeah I'm the dumbass
schmick, speaking about Larry Nassar's pubescent and prepubescent victims wrote: They couldn't even kick that doctors ass
Seems they rather just lay there, get fucked and play victim
Re: shrimp and artichoke soup
OK. That makes sense then. I use 4 heads of roasted garlic and and about a 1/4 cup or so of parm-reg and just enough evoo to smooth out the consistency.
Screw_Michigan wrote: ↑Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.
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Re: shrimp and artichoke soup
Good God.
Joe in PB wrote: Yeah I'm the dumbass
schmick, speaking about Larry Nassar's pubescent and prepubescent victims wrote: They couldn't even kick that doctors ass
Seems they rather just lay there, get fucked and play victim
Re: shrimp and artichoke soup
What's the big deal? It only makes about a 1/2 cup or so and keeps well in the fridge.
Screw_Michigan wrote: ↑Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.
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- Posts: 25891
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Re: shrimp and artichoke soup
You're just talking about making the paste, then. Do you mix that with butter for garlic bread, or just smear paste on the bread?
Joe in PB wrote: Yeah I'm the dumbass
schmick, speaking about Larry Nassar's pubescent and prepubescent victims wrote: They couldn't even kick that doctors ass
Seems they rather just lay there, get fucked and play victim
Re: shrimp and artichoke soup
No, I don't use any butter in the spread. I just lightly brush the bread with evoo, toast it and then use the spread.
Screw_Michigan wrote: ↑Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.